Mediterranean Couscous Salad Recipe

Name: Mediterranean Couscous Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup Progresso™ chicken broth (from 32-oz carton); 3/4 cup uncooked couscous; 1 cup cubed plum (Roma) tomatoes (3 medium); 1 cup cubed unpeeled cucumber (1 small); 1/2 cup halved pitted kalamata olives; 1/4 cup chopped green onions (about 4 medium); 1/4 cup chopped fresh or 1 tablespoon dried dill weed; 2 tablespoons lemon juice; 2 tablespoons olive or vegetable oil; 1/8 teaspoon salt; 2 tablespoons crumbled feta cheese

Ingredients

1 cup Progresso™ chicken broth (from 32-oz carton)
3/4 cup uncooked couscous
1 cup cubed plum (Roma) tomatoes (3 medium)
1 cup cubed unpeeled cucumber (1 small)
1/2 cup halved pitted kalamata olives
1/4 cup chopped green onions (about 4 medium)
1/4 cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons lemon juice
2 tablespoons olive or vegetable oil
1/8 teaspoon salt
2 tablespoons crumbled feta cheese

	PREP TIME 20m	COOK TIME 1h	TOTAL TIME 1h20m
YIELD 8 servings

Instructions

In 2-quart saucepan, heat broth to boiling.
Stir in couscous; remove from heat.
Cover; let stand 5 minutes.
In large bowl, place tomatoes, cucumber, olives, onions and dill weed.
Stir in couscous.
In small bowl, beat lemon juice, oil and salt with wire whisk until well blended; pour over vegetable mixture and toss.
Cover; refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese.